Broccoli and Chickpea Tacos

Serves: 2 

Ingredients	Qty	Prep
Filling
Chickpea	1 can	rinsed
Broccoli	1 medium	chopped
Oil	as needed
Salt	to taste
Cumin powder	1/2 tsp
Coriander powder	1/2 tsp
Za'atar	2 tsp
Red chili powder	1/2 tsp
Avocado	1 medium	sliced
Pickle
Jalapeno	1 large	sliced thinly
Maple syrup	1 tbsp
Vinegar	3 tbsp
Sauce
Yogurt	3/4 cup	no water
Garlic	1 small	shredded
Lemon zest	1 tsp	as needed
Lemon juice	1/2 tbsp	to taste
Cumin powder	1/4 tsp
Coriander powder	1/4 tsp
Salt	to taste
Pepper	to taste	whisk well

Method:

• Preheat oven to 400F. Meanwhile toss the chickpea with oil, salt, and spice powders
• Toss broccoli with oil, salt, and pepper on a separate sheet
• Roast both trays at 400F on convection for about 20 - 25 minutes, and rotate trays in between. 
• Keep an eye on broccoli if it starts to burn before the chickpeas are done.
• Mix maple syrup, vinegar, jalapenos with a pinch of salt and set aside
• Mix all the ingredients for yogurt sauce and set aside
• Assemble tacos with sliced avocado, chickpea, and broccoli filling, pickled jalapenos, and yogurt sauce. Serve with chips

Notes:

Can also be served on top of toast, with bread, or over a bowl of grains (quinoa, fada, etc.)